Cheesecake with Sour Cream and Fresh Strawberry Topping recipe

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Ingredients

1 ¼ cups graham cracker crumbs
2 tablespoons white sugar
3 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
½ teaspoon vanilla extract
3 eggs
1 cup sour cream
¼ cup white sugar
½ teaspoon vanilla extract
½ pound fresh strawberries, sliced

Nutrition Info

495.1 calories
carbohydrate: 40.2 g
cholesterol: 149 mg
fat: 34.3 g
fiber: 0.7 g
protein: 8.6 g
saturatedFat: 20.6 g
servingSize: -
sodium: 296.4 mg
sugar: 32.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Stir graham cracker crumbs and sugar together in a bowl. Mix in melted butter. Press mixture evenly into a 9-inch springform pan.

  3. Bake crust in the preheated oven for 10 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).

  4. Beat cream cheese in a bowl with an electric mixer, gradually adding sugar, until fluffy. Add vanilla extract. Beat in eggs one at a time. Pour filling over the crust.

  5. Bake in the preheated oven for 1 hour. Remove from the oven and cool completely, 1 to 2 hours.

  6. Mix sour cream, sugar, and vanilla extract together to make the topping. Pour topping over the cooled cheesecake. Refrigerate cheesecake until completely chilled, about 3 hours.

  7. Top cheesecake with fresh strawberries right before serving.

Recipe Yield

1 9-inch cheesecake

Recipe Note

I have been making this delicious and easy cheesecake for over 40 years. Change up the berries to your liking or completely omit them for a plain but rich and creamy cheesecake.

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